Tortellini Greek Pasta Salad Recipe
This Greek tortellini pasta salad is filled with veggies, feta cheese, tortellini pasta, and covered in our zesty homemade Greek vinaigrette. It’s a great summer side dish to serve at BBQs or for a light lunch.
Servings: 12 people
Calories: 210kcal
Ingredients
- 16 ounces tortellini pasta fresh or frozen
- 1 medium English cucumber diced into 1/2" pieces
- 1 cup cherry tomatoes cut in half
- 1/2 cup artichoke hearts diced
- 1/2 medium red onion diced
- 2 tablespoons fresh basil chopped
- 1/2 cup feta cheese crumbled
Greek Vinaigrette
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1½ tablespoons sugar
- 1 tablespoon garlic minced
- 1 tablespoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the tortellini according to package directions, cooking until al dente. Run cold water over the cooked pasta to cool, then drain and transfer to a large mixing bowl.
- Add the cucumbers, cherry tomatoes, artichoke hearts, red onion, and sliced fresh basil to the bowl with the cooked pasta.
- In a separate bowl, whisk together the olive oil, red wine vinegar, sugar, minced garlic, mustard, oregano, parsley, thyme, salt, and pepper.
- Pour the dressing over the pasta and vegetables and mix until everything is evenly coated. Taste and season with additional salt and pepper as needed.
- Refrigerate for at least 2 hours before serving. Enjoy!
Notes
Dress the salad generously because the pasta will soak up the dressing.
Storing instructions: store in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 210kcal | Carbohydrates: 17g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 388mg | Potassium: 85mg | Fiber: 2g | Sugar: 3g | Vitamin A: 212IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 1mg